Hot Chocolate Fudge
Hot Chocolate Fudge is a fun way to enjoy the flavor of a cup of hot cocoa in candy form!
Servings: 25 slices
Calories: 334kcal
Ingredients
Chocolate Fudge Base
- 3 cups semi-sweet chocolate chips I used Nestle’s
- 14 ounce (or 396-gram) can of sweetened condensed milk
- ¼ cup heavy cream
White Chocolate Layer
- 2 cups good quality white baking chips I used Ghirardelli
- 14 ounce (or 396-gram) can of sweetened condensed milk
- 2½ tablespoons heavy cream
- 2½ cups mini marshmallows
Instructions
- Line an 8x8 baking dish with parchment paper. Be sure to leave an overhang to lift the fudge out of the baking dish. Lightly spray with nonstick cooking spray.
- Add the semi-sweet chocolate chips to a large microwave-safe bowl. Pour the sweetened condensed milk and heavy cream over the chocolate chips. Heat the chocolate chip mixture for 45 seconds. Stir the chocolate chip mixture and continue microwaving and stirring in 30-second intervals until the chocolate is completely melted and smooth.3 cups semi-sweet chocolate chips, 14 ounce (or 396-gram) can of sweetened condensed milk, ¼ cup heavy cream
- Spoon the chocolate mixture into the prepared baking dish. Use an offset spatula to smooth the chocolate mixture. Place the baking dish in the refrigerator while you prepare the white chocolate layer.
- Add the white baking chips to a medium-sized microwave-safe bowl. Pour the sweetened condensed and heavy cream over the white baking chips. Heat in the microwave for 45 seconds. Stir the white baking chip mixture and continue microwaving in 30-second intervals until the white baking chip mixture is smooth.2 cups good quality white baking chips, 14 ounce (or 396-gram) can of sweetened condensed milk, 2½ tablespoons heavy cream
- Remove the baking dish from the refrigerator. Spoon the white baking chip mixture over the chocolate layer. Use an offset spatula to smooth the white baking chip mixture.
- Evenly sprinkle the marshmallow bits over the white chocolate layer. Gently press the marshmallow bits into the top layer. Cover the baking dish and chill in the refrigerator for 4 hours.2½ cups mini marshmallows
- Remove the baking dish from the refrigerator. Use the parchment paper overhang to remove the fudge from the baking dish. Use a large sharp knife to carefully slice the fudge 5 slices x 5 slices. Keep the fudge refrigerated until ready to serve.
Notes
Storage:
- To Store: Store any leftover fudge in an airtight container in the refrigerator for up to 3 weeks.
- To Freeze: You can freeze the fudge for up to 3 months. Wrap the fudge in wax paper and then in aluminum foil. Allow the fudge to thaw overnight in the refrigerator before serving.
- Good quality white chocolate chips greatly affect how the chocolate melts and mixes with the sweetened condensed milk. My favorite is Ghirardelli white baking chips.
- Be sure you use sweetened condensed milk and not evaporated milk. Your fudge will not set if you use evaporated milk.
- You can substitute mini marshmallow bits for the mini marshmallows.
- To keep the chocolate from sticking to the offset spatula, you can slightly dampen the spatula before smoothing the chocolate. I would suggest wetting a paper towel, squeezing out the excess water before wiping the spatula on the damp paper towel.
- You can line the baking dish with aluminum foil if you do not have parchment paper on hand. You will need to generously spray the foil before adding the first layer of chocolate.
Nutrition
Calories: 334kcal | Carbohydrates: 41g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 19mg | Sodium: 60mg | Potassium: 285mg | Fiber: 2g | Sugar: 37g | Vitamin A: 157IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 1mg